The inclusion of polenta in this fragrant and moist tray bake makes it incredibly light in texture. The fresh, zesty flavours of the oranges teamed with the sweet, sticky drizzle is a match made in heaven. After tasting one square, this is sure to become a firm family favourite.



  • 150g butter
  • 150g Caster Sugar
  • 3 eggs
  • 180g plain flour, sifted
  • 50g fine polenta
  • 2 tsp baking powder
  • 2 tbsp poppy seeds
  • 1 medium orange, zest and juice
  • 3 to 4 tbsp milk


  • 1 medium orange, zest and juice
  • 100g Caster Sugar

To decorate

  • Thin slices of orange (simmered on a stock syrup) & mint


  1. Preheat the oven to 180°C /Fan 160°C /Gas 4.
  2. Line the base and sides of a 20cm x 20cm baking tin with baking parchment.
  3. Cream the butter and Caster Sugar together until light and fluffy.
  4. Add the eggs, one as a time, beating after each addition.
  5. Combine the flour, polenta, baking powder and poppy seeds together.
  6. Then fold these into the egg mixture.
  7. Add the orange juice and zest. If it is too stiff, add a few tablespoons of milk.
  8. Pour the mixture into the tin, spread evenly and bake for about 25 minutes. To check if it is cooked insert a skewer into the centre. When it comes out clear the cake is ready.
  9. Just as the cake comes out of the oven, stir the Caster Sugar, orange zest and orange juice together and while the cake is still hot, pour the topping over. 
  10. Cool the cake in the tin for 15 minutes before removing to a rack.
  11. Slice into 16 squares when cool.

Recipe courtesy of Siúcra.